Wednesday, December 31, 2008

Butterball: Butterball Fresh Turkey and Butterball Fresh Breast of Turkey are all-natural and contain no added ingredients. The gravy packets that come with some Butterball Turkey products contain gluten and are indicated on the gravy packet label.

Empire Kosher Turkey Products: Empire Whole Frozen Turkey, Empire Frozen Turkey Breast are gluten-free along with many other products. To see the complete list, visit: www.empirekosher.com

Perdue: According to Perdue, "All fresh, minimally processed chicken and turkey whole bird and parts, (legs, breasts, wings and giblets) are gluten free" To see the complete list, visit: www.perdue.com/util/Perdue-Gluten_Free_List_062408.pdf Honey Baked Hams: According to their website, "they have reformulated their glaze to be considered free of allergens. This means their hams and turkey breasts do not contain gluten. www.honeybakedonline.com

Dietz & Watson Meats: Nearly all of their meats are gluten-free. To see the list of their few products that are NOT gluten-free so you can avoid them, visit: http://www.dietzandwatson.com/go/faq/health/

DirectionsCake:Preheat the oven to 350°F. Grease and gf flour the bundt pan. In a large bowl, beat the butter and sugar until light and fluffy. Beat in eggs, sour cream, yogurt and vanilla.

In a separate bowl, combine gf flour, baking powder, and salt. Add dry ingredients to egg mixture and beat on high speed for about 3 minutes.

In a small bowl, combine cinnamon and brown sugar. Set aside.

Pour 1/2 of the batter into the prepared bundt pan. With a spoon make a groove in the center of the batter. Sprinkle cinnamon mixture into the groove. Pour remaining batter into the bundt pan. Bake at 350°F for 50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan. Remove from pan and cool completely.

Frosting the Cake:In a small saucepan, combine sugar, water, cream of tartar and dash of salt. Bring mixture to a boil, stirring until sugar has completely dissolved. Very slowly, add the sugar syrup to 2 unbeaten egg whites. Beat constantly with an electric mixer until stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla. Frost cake and serve.

Directions:1.) Line a tray with parchment or wax paper, set aside.2.) Cut Sunbutter Crunch snack bars in half lengthwise, set aside. 3.) To melt chocolate, place chocolate chips, and oil in a microwavable container. Heat for 1 minute, stir. Heat for 30 seconds, stir. Continue process until chips are melted. Be careful not to over heat: chocolate may scorch.4.) Dip 1/2 of Sunbutter Crunch bar into chocolate. Gently tap dipped bar to remove excess chocolate. Dip into crushed sunflower seeds (optional) 5.) Set cut side down on lined tray. Set aside to cool until firm. 6.) Share and enjoy with your family and friends!

Directions:1.) Line a tray with parchment or wax paper, set aside.2.) Cut Cocoa Loco bars in half lengthwise, set aside. 3.) Melt chocolate. Place chocolate chips and oil in a microwavable container. Heat for 1 minute, stir. Heat for 30 seconds, stir. Continue process until chips are melted. Be careful not to overheat: chocolate may scorch. 4.) Dip half of the Coco Loco snack bar into chocolate. Gently tap dipped bar to remove excess chocolate. Dip into or sprinkle on crushed peppermint candy cane. Set cut side down on tray. Set aside to cool until firm.5.) Enjoy life and the holidays, with our Cocoa Loco Peppermint Pleasers!

Directions:1.) Grease an 8'x8' pan. Set aside2.) Mix Sunbutter with brown rice syrup, mixture will get thicker. Add the canola oil and mix until combined well, mixture should thin out. Set aside.3.) Place chocolate chips, and oil in a microwavable container. Heat for one minute, stir. Heat for 30 seconds, stir. Continue process until chips are melted. Be careful not to over heat! 4.) Pour chocolate mixture into the greased pan and spread evenly. 5.) Using a tablespoon, dollop the Sunbutter mixture on top of the chocolate. With a FORK swirl the tines of the fork gently thru the Sunbutter dollops. Sprinkle with sun flower seeds, optional.6.) Cover and set aside to cool until firm (overnite). To cool faster, place in refrigerator until firm (typically a couple hours). When removing from refrigerator, keep covered until candies reach room temperature. This will help keep the chocolate from blooming. 7.) Cut into desired piece size. Serve and enjoy!

Tuesday, December 2, 2008

I had a horrid Thanksgiving. My mother side of the family had totally ganged up on me. Their conversations were mainly about how horrid it is to be gluten free and that people are crazy for going on a gluten free diet. My grandmother told my dad, who has Celiac but hasn't done the blood test yet, that he was crazy for eating gluten free before getting a blood test. My dad likes the gluten free food. My family just does not what to take the time to learn about what the disease is and how to cook gluten free. Honestly it's not that hard to be gluten free. It is my 8th year and I found there is more and more gluten free items out there. Things taste alot better then when I was first diagnosed. My grandmother had the hardest time saying that the pumpkin pie is just a pumpkin pie, but she could not. She had to say the pumpkin pie was a gluten free pumpkin pie. The pumpkin pie was also sugarless, but that was ok.She didnt have to say that. My grandfather and my Uncle are both diabetic and have to be sugarless. I know that my mother side has Celiac Disease. It got so bad I told my mother that we need to leave.

They really hurt my feelings. There is a part of me that never what to see or talk to them again!

All of you out there that have problems with your family, I understand.

Combine sweet potatoes and milk in separate medium bowl with wire whisk until smooth. Make well in center of dry ingredients. Add sweet potato mixture; stir until mixture forms soft dough that clings together and forms a ball.

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About Me

Even though I suffer from some major health conditions such as, Celiac Disease, Lupus, Reflex Sympathetic Dystrophy, Gastroparesis, Rheumatoid Arthritis, scoliosis, heart condition and sadly the list goes on, I was able to graduate from Compass College of Cinematic Arts with a Bachelor of Fine Arts degree where she was awarded the Diamond Heart Award and the Leadership Award. She has an extensive background in theatre, film and business marketing. Currently, I am the Student Academic Specialist at Compass College of Cinematic Art and CEO of Entertainment For All Network. In 2017, I joined the Grand Rapids Film Festival board. I also started my own Jewelry business through Paparazzi Accessories. In Fall of 2016, I worked as the Production Coordinator for Harold Cronk and Micah Tyler’s “Never Been a Moment” music video. I have been an extra on a variety of feature films including 30 Minutes or Less and End of the Tour. Prior to getting into the film industry, I have been heavily involved in the West Michigan Theatre Community where she has done everything from Assistant Directing, Acting, and working Behind the Scenes on over forty productions. I have been awarded numerous awards for her dedication and hard work including the Norma Brink Combined Theatre Scholarship. In the past, she has served on the Grand Rapids Civic Theatre's Play Selection, Gala Committees and currently serving on the Grand Awards Committee which celebrates West Michigan Theatre Community. I am also a member of the National Society of Leadership and Success.